I wish I had a dollar for every conversation that went something like this ..
“What are you bringing to the Chicago Food Swap?”
“Mustard .. We're making mustard .. In fact, two different kinds .. one with horseradish & the other with honey with herbs”
“You're kidding right? I had no idea someone could do this at home .. “
Yep .. you DEFINITELY can
And you know what else? There's nothing that quite compares. It's so delicious that I can't see either one of us buying it at the grocery again.
Inexpensive .. straight forward .. no searching specialty stores to track down ingredients .. and lends itself to any flavor combination one sets their heart on
I first learned of homemade mustard through Kate, who brought a few jars to April's swap. We've been hooked ever since.
The need to create my own spin drove me to the web .. I found all sorts of combinations .. ideas .. potions .. philosophies for the perfect soaking agents .. fermentation times .. uses for such creations after they had been made
Mustard overload .. Step away from the google search ..
In the end .. two flavors got my attention ..
The first by David Lebovitz .. the man who has yet to steer me wrong on all things ice cream .. I had a good feeling he could be trusted with mustard
I loved that he used wine .. and the men in my life would give the nod if horseradish was involved
The second came from a combination of sources .. I just couldn't resist the sweet from the honey combined with fresh herbs from gardens of friends & family
Both processes were essentially the same
Combine the mustard seeds with a liquid .. in our case white wine & vinegar .. Kate's mentioned she often uses dark beer & vinegar, in equal parts to the amount of seeds being used. (1 part seeds, 1 part vinegar, 1 part beer)
The mustard-seed-liquid-potion sits for a few days.. and at that point you've got basic mustard. Add in your favorite flavor combinations .. let it sit a few days more .. and viola, your very own mustard blend!
(Don't forget to taste & adjust your seasonings as the mustard ages .. we were really surprised by how much the flavor changed as it aged)
Throughout the process, I quickly got smarter about seeds & powder .. with a range anywhere from black (strongest with the most heat & pungency) to white (mildest). Because it was fun to experiment .. for the horseradish mustard we used 1/2 black, 1/2 brown. The herbed honey was a combination of brown seeds & brown powder.
We filled our mason jars & headed to Chicago .. many other combinations bookmarked to try another day.
At the swap, it was a hit .. the horseradish went first .. honey herb a close 2nd.
We've read of uses .. of course, as a spread on sandwiches .. a dip for pretzels as a snack .. as a rub or marinade for meat .. an unexpected zip in potato or egg salad .. tossed on roasted veggies .. as a glue to hold turkey burgers together .. in vinaigrette's or dressings .. in stews and casseroles .. the list goes on
Seriously fun stuff
~ Adapted from David Lebovitz
- ⅓ cup mustard seeds
- ⅓ cup white wine vinegar
- ⅓ cup dry white wine (or water)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- big pinch of cayenne
- 2 Tablespoons warm water, to adjust the consistency
- 5 teaspoons prepared organic horseradish, or to taste (** Note: The Chef went HEAVY here .. with nary a complaint)
- Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days
- Put the ingredients in a blender and whirl until as smooth as possible.
- Add a couple tablespoons of water if the mustard until it reaches a desired consistency.
- Add the horseradish, and pulse a few timesTaste & adjust the flavors as the mustard agesStorage:
- The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month
- 2 tablespoons brown mustard seeds
- About ¾ cup mustard powder
- 1 cup white wine vinegar
- ½ tsp kosher salt
- ⅓ c honey
- ⅓ - ½ cup chopped fresh herbs (a mixture of parsley, chives, and tarragon)
- Combine all the ingredients, except the honey & herbs, in a stainless-steel bowl. Cover, and let stand for 2-3 days
- Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground
- Add the chopped herbsTaste and adjust the honey & herbs as desired as the mustard ages
- Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month